MODULE-5 FOOD WALK

  

INTRODUCTION

A food walk can change your routine trip to any city in to a fun filled and delicious adventure incomparable to any other. We help you make the best of your travel plans by helping you explore the best of culinary culture of the city by way of food walks, cooking classes, wine tasting, tea tasting and numerous other exciting things to do in India. 

      Karnataka's cuisine is as diverse as its culture and geography, offering a rich array of flavors that vary from region to region. If you're looking to immerse yourself in the state's culinary heritage, a food walk is the perfect way to explore it.

      In Mangalore and Uttara Canara (also known as North Canara), seafood plays a central role, especially tangy and flavourful fish dishes, often prepared with coconut and tamarind, reflecting the coastal influences of Kerala. Here, you’ll find a vibrant blend of fresh fish, prawns, and crabs, cooked with spices like turmeric, black pepper, and curry leaves, providing a delicious introduction to the coastal cuisine of the state.

 

INGREDIENTS:

For Roti:

• 2 cups whole wheat flour

• Water, as needed

• Salt, to taste

• Oil or ghee, for cooking

For Chicken Curry:

• 500g chicken, cut into pieces

• 1 onion, finely chopped

• 2 tomatoes, pureed

• 2-3 green chilies, chopped

• 1 tablespoon ginger-garlic paste

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon garam masala

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon coriander powder

• Salt, to taste

• Fresh coriander leaves, chopped

• Oil for cooking

• Water, as needed for gravy

Instructions

 

1. Prepare Roti Dough

• In a large mixing bowl, combine whole wheat flour and salt.

• Gradually add water, a little at a time, and knead the dough until it becomes soft and pliable.

• Once the dough is smooth, cover it with a damp cloth and let it rest for 20-30 minutes.

2. Prepare Chicken Curry

• Heat oil in a large pan or pressure cooker. Add cumin seeds and sauté until they crackle.

• Add chopped onions and cook until golden brown. Stir in ginger-garlic paste and sauté until fragrant.

• Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.

• Add chicken pieces and cook until they are browned on all sides.

• Add water to form a gravy, cover, and cook for 20-25 minutes (or pressure cook for 2-3 whistles).

• Sprinkle garam masala and chopped coriander leaves, then cook for an additional 5 minutes.

3. Cook Roti

• Divide the dough into small balls. Roll each ball into a flat, round shape using a rolling pin, dusting with flour to prevent sticking.

• Heat a tawa or griddle over medium heat. Place the rolled roti onto the hot tawa and cook until bubbles form.

• Flip the roti and cook the other side, pressing gently with a cloth or spatula.

• Optionally, brush with ghee or oil for a richer taste. Repeat with the remaining dough.

4. Serve

• Serve the hot roti with chicken curry. Enjoy with yogurt or a side salad for added flavour.